Sweet Potato and White Bean Soup with Sage-Walnut Pesto

The herb and walnut pesto makes a satisfying finishing touch for this soup. Walnut oil adds a mild sweetness and intensifies the nutty flavor of the pesto, but you can substitute extravirgin olive oil.

Ingredients

Soup:

Cooking spray

2 cups thinly sliced leek (about 2 medium)

3 cups fat-free, less-sodium chicken broth

1 cup water

2 cups (1/2-inch) cubed peeled sweet potato

4 cups chopped Swiss chard (about 1 bunch)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 (19-ounce) can cannellini beans, rinsed and drained

2 tablespoons fresh lemon juice

Pesto:

1/4 cup (1 ounce) grated Asiago cheese

1/4 cup chopped fresh parsley

2 tablespoons chopped walnuts

1 tablespoon chopped fresh sage

1 tablespoon walnut oil

1 garlic clove, peeled

Nutritional Information

Calories 178

Caloriesfromfat 29%

Fat 5.7g

Satfat 1.2g

Monofat 1.1g

Polyfat 3g

Protein 7.2g

Carbohydrate 25.2g

Fiber 5.6g

Cholesterol 4mg

Iron 2.8mg

Sodium 526mg

Calcium 125mg

Calories 178

Caloriesfromfat 29%

Fat 5.7g

Satfat 1.2g

Monofat 1.1g

Polyfat 3g

Protein 7.2g

Carbohydrate 25.2g

Fiber 5.6g

Cholesterol 4mg

Iron 2.8mg

Sodium 526mg

Calcium 125mg

How to Make It

Step 1

To prepare the soup, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add leek to pan; cook 8 minutes or until tender, stirring frequently. Stir in broth and 1 cup water; bring to a boil. Add potato; cook 10 minutes or until potato is tender. Stir in chard, pepper, salt, and beans; cook 3 minutes or until chard wilts. Remove from heat; stir in lemon juice.

Step 2

To prepare the pesto, combine cheese and remaining ingredients in a food processor; process until smooth, scraping sides of bowl occasionally. Ladle 1 cup soup into each of 6 bowls; top each serving with about 2 teaspoons pesto.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

gkd1029's Review

daneanp's Review

Surprisingly, my family enjoyed this. I did use my emulsion blender on half of the mixture (potatoes with beans added) before putting in the chard, so it was nice and creamy. The pesto was unusual but went well with the soup. I will add salt to the pesto next time. Or....what the family all agreed upon, sprinkle crumbled fried bacon on the top at service. :-)

CAgirlinIA's Review

Two nights ago when I made this I would have rated this TWO stars. Tonight, after the flavors have "married" it's worthy of FIVE stars; I didn't make the walnut-sage pesto as I had homemade basil pesto in the freezer. But I will definitely try the sage pesto next time. Tasty! (and pinnable - lol)

northeaster's Review

fan-tas-tic! super easy fall soup. i didn't have time to make the pesto so i just used store bought basil pesto and it was excellent. topped it with turkey bacon crumble and served it with crusty bread. Very hearty and filling.

dory92064's Review

Great flavor. Will definitely make again. I didn't have leeks so used onions; added some fresh thyme and dash of tabasco sauce. We like creamy soups so pureed onion/sweet potato mixture, leaving it little chunky, before adding beans and chard. The pesto really adds depth of flavor to the soup. Served with CL Fresh Thyme Popovers.